Stuffed Poblanos

Prep Time: 30 min  |  Cook Time: 25 min  |  Servings: 4  |  Calories: 495
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Stuffed Poblanos
Prep Time
30 min
Cook Time
25 min

The intricate flavors of these stuffed poblano peppers make them supremely delicious with delicate Spanish rice seasoned with saffron, bell peppers, garlic and chopped shrimp along with Sargento® Shredded Authentic Mexican Cheese that bakes to melted perfection bringing all the ingredients together in the tastiest way.

  • 8 medium to large poblano peppers
  • 1 Tbsp. olive oil
  • 1 cup chopped red onion
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 pkg. (8 oz.) seasoned yellow Spanish rice with saffron, uncooked
  • 1 (12 oz.) bottle lager style beer or 1-1/2 cups water
  • 1/2 cup chicken broth
  • 1/2 lb. peeled and deveined coarsely chopped cooked shrimp
  • 1/4 cup chopped cilantro
  • 2 cups (8 oz.) Sargento® Shredded Authentic Mexican Cheese, divided
  1. Place poblano peppers on a large baking sheet lined with foil. Broil in a preheated broiler 3 to 4 inches from heat source until skin is blackened, about 5 minutes. Turn; continue to broil until skin is blackened, 4 to 5 minutes. Wrap peppers in foil from the baking sheet or place in a large paper bag; let stand at least 10 minutes. Peel and discard skin from peppers.
  2. Meanwhile, heat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook 5 minutes, stirring occasionally. Stir in rice. Add beer and broth; bring to a boil. Cover; reduce heat and simmer 20 minutes or until rice is tender and liquid is absorbed.
  3. Cut a long slit in one side of the peeled peppers; discard seeds but leave stems intact. Place peppers in a 13 x 9-inch baking dish, slit sides up. Stir shrimp, cilantro and 1 cup cheese into rice mixture. Spoon mixture into peppers. Bake in a preheated 400°F oven 10 to 12 minutes or until heated through. Top peppers with remaining 1 cup cheese; continue baking 5 minutes or until cheese is melted.

Serving Size 4

Calories 495

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 22.40g 33%
Sat. Fat 11.30g 52%
Mono Unsat. Fat 4.80g
Poly Unsat. Fat 0.80g
Cholesterol 171mg 57%
Sodium 1414mg 58%
Total Carbohydrate 43g 15%
Dietary Fiber 8g 32%
Sugars 0g
Protein 29g
Vitamin A 312RE
Vitamin C 322mg 538%
Calcium 485mg 46%
Iron 2mg 11%